Emily Bites · by Emily Bites★ 4.7 (3)
Avocado Egg Salad
NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 22%
CARBS 4G10% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 13G66% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Hard-boiled eggs mixed with avocado, yogurt, and mustard for a creamy low-carb salad. Perfect in a sandwich or on its own.
sideamericansaladeggs🍲 stockpotgluten freelow carbvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 6 large eggs
- 5 oz peeled, pitted ripe avocado ((for me this is a medium sized avocado once the peel and pit are removed))
- 1 tablespoon lemon juice
- 2 tablespoons plain nonfat Greek yogurt (I use Fage 0%)
- 1 teaspoon mustard
- ¼ teaspoon salt ((or more to taste))
- ⅛ teaspoon black pepper ((or more to taste))
- 1 tablespoon chopped chives
At a glance
PER SERVING · TIME 30M
CAL 9%·PRO 22%
CARBS 4G10% OF CAL
3G FIBER0G ADDED0G INTRINSIC1G OTHER1G TOTAL SUGAR
FAT 13G66% OF CAL
3G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 265mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 281mg
- Calcium
- 51mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 265MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.